Name: Shrimp Curry Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: canola oil (for sauteeing); 1 Small red onion (sliced into thin half-moons); 2 cloves Garlic (sliced); 5 slices ginger (or galangal); 1 to 2 stalks lemongrass (tanglad) (white part only, sliced diagonally); 1 to 2 tablespoons Thai red curry paste; 400 ml coconut cream (kakang gata); 1 kaffir lime leaf (sliced); 1 to 2 teaspoons fish sauce (patis); 1 teaspoon brown sugar; 1 to 2 teaspoons lime juice; 250 Grams Shrimp (peeled and deveined, seasoned with salt); 250 Grams egg noodles (pancit canton); handful cilantro (wansoy) (leaves); 5 green onion (sliced); handful Thai basil leaves; lime wedges (to serve)

Feel free to tweak the balance between fish sauce, sugar, and lime juice to your personal preference. Along with extra herbs, serve hot sauce and even more fish sauce and lime wedges on the side with this curry noodle dish!

Everything You Need To Know About Curry Posted in: Cooking

Shrimp Curry Noodles Recipe

Joey De Larrazabal-Blanco

This Thai-inspired curry wraps around firm noodles and shrimp for a delicious bowl of comfort.

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Prep Time 10

Cook Time 15

Total Time 25

Cuisine Thai

Servings

Ingredients

Shrimp Curry Noodles Ingredients

canola oil for sauteeing
1 Small red onion sliced into thin half-moons
2 cloves Garlic sliced
5 slices ginger or galangal
1 to 2 stalks lemongrass (tanglad) white part only, sliced diagonally
1 to 2 tablespoons Thai red curry paste
400 ml coconut cream (kakang gata)
1 kaffir lime leaf sliced
1 to 2 teaspoons fish sauce (patis)
1 teaspoon brown sugar
1 to 2 teaspoons lime juice
250 Grams Shrimp peeled and deveined, seasoned with salt
250 Grams egg noodles (pancit canton)
handful cilantro (wansoy) leaves
5 green onion sliced
handful Thai basil leaves
lime wedges to serve

Instructions

Heat a couple of swirls of oil in a pan over medium-high heat. Sauté onions, garlic, galangal, and lemongrass until onions are soft and mixture is fragrant.
Add Thai red curry paste and mix thoroughly. Stir in coconut cream until paste dissolves into the liquid. Add kaffir lime leaf, fish sauce, sugar, and lime juice; cook, stirring occasionally, until flavors meld, about 5 minutes. Adjust seasoning, adding more fish sauce to make it saltier, sugar, or lime juice if it needs tang.
Add shrimp; stir and cook until just done, about 3 to 5 minutes. (Don’t overcook shrimp; they should be bright pink and still have a bit of a bite.) Adjust seasoning. Remove pan from heat.
Meanwhile, bring a pot of water to a boil. Cook egg noodles according to package directions.
Divide noodles among 2 to 3 bowls. Top with sauce, dividing shrimp evenly. Garnish generously with cilantro, green onions, and basil. Serve with lime wedges on the side.
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